Falafel

Falafel-6
This is one of my favorite vegetarian meals. Enjoy it as an appetizer or pair it with some pita bread for a filling lunch.

 

Difficulty: Easy

Time: 25 min. preparation time, 0 min. baking time

Nutrition: Calories ca 280 / Protein 11g / Carbohydr. 40g / Fat 8g

Ingredients (4 servings)

400 gchickpeas
80 gbread
2red onions
3 clovesgarlic
1 tspginger
20 gparsley
20 gcilantro
0.5chili
4 tbspflour
1.5 tspbaking powder
1 lvegetable oil
200 gsour cream
10 gmint
salt
pepper

Utensils

plate, large bowl, paper towels, stand mixer with food grinder attachment, small saucepan, cutting board, knife, small bowl

Wine Tip

Ribolla Gialla
A crisp, dry white wine from the Friuli-Venezia Giulia wine region with pleasing aromas of plum and apricot.

Step 1

Falafel

In a large bowl, cover chickpeas with cold water, cover, and refrigerate for at least 12 hours. Then, drain chickpeas and rinse with water.

large bowl

400 g chickpeas

Step 2

Falafel

Tear bread into small pieces. Finely dice red onion, garlic, ginger, parsley, cilantro, and chili.

cutting board, knife

80 g bread / 2 red onions / 3 cloves garlic / 1 tsp ginger / 20 g parsley / 20 g cilantro / 0.5 chili

Step 3

Falafel

Combine all ingredients in a large bowl and then puree using a stand mixer with a food grinder attachment. Add flour and baking powder and knead into a firm dough.

large bowl, stand mixer with food grinder attachment

4 tbsp flour / 1.5 tsp baking powder

Step 4

Falafel

Using your hands, form mixture into small disc-shaped patties.

Step 5

Falafel

In a small saucepan, heat up vegetable oil over medium heat and fry for approx. 4 – 6 min. until golden brown. Transfer to a paper towel-lined plate to dry.

plate, paper towels, small saucepan

1 l vegetable oil

Step 6

Falafel

In a small bowl, mix together sour cream, mint, salt, and pepper. Serve as a dipping sauce with falafel. Enjoy!

small bowl

200 g sour cream / 10 g mint / salt / pepper